Well this was interesting. Put the brisket on last night around 8, ran at 230-240 all night, wrapped in butcher paper at 5 this morning, finished at 203 at 8 o'clock. Wrapped in foil and towels and now in the cooler for a few hours, probably 4.
It was plenty moist and jiggly, the probe slid in like butter, I think the fat raining down from above did the trick and got a nice bark on both sides of the brisket.
Here it is just on with the fat on the rack above.
navigate to the nearest fuel stationAfter nine hours, ready for the wrap
After 12 hours, called it done